Potato and Herb Damper (Australian Bread) Recipes

Potato and Herb Damper (Australian Bread) Recipe

Ingredients :

1 cup mashed potato (mashed with only 1 tbsp skim milk)

3 cups white self-raising flour

3 tsp reduced fat margarine (becel diet)

2 tbsp Italian herbs

1/4 tsp salt

1/4 tsp pepper

up to 1/2 cup of skim milk

Method :

Preheat oven to 220C. Lightly spray a baking tray with vegetable oil spray.

Sift flour, salt and pepper into a bowl. Mix in the herbs. Rub in the margarine with your hands. Stir in the mashed potato and then enough of the skim milk to make a slightly sticky dough. (Use hands to mix).

Turn dough out onto a lightly floured board and knead with hands until dough is smooth.

Place dough onto prepared baking tray and press out to a 25cm round.

Cut a 1.5cm deep cross in the surface and then another cross so that the damper is divided into 8 segments.

Bake at 220C for 10 minutes and then reduce heat to 180C and bake for a further 25-30 minutes or until golden brown and cooked through.

Serve immediately.

Serves 8

Easy to make, this traditional Australian bread is a great accompaniment to any meal.

Fat per serve - 1.3g

Kilojoules - 865

Calories - 206

Carbohydrates - 39g

Protein - 5.9g

Fiber - 2.3g

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